Walnut Free Gluten Free Teriyaki Sauce
Teriyaki sauce is one of those kitchen staples that transforms a plain piece of chicken, salmon, or tofu into something genuinely crave-worthy — glossy, sweet, and deeply savory all at once. Store-bought versions can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch is both smarter and honestly more satisfying. This version builds its rich, balanced flavor from tamari, mirin, and sake, with a cornstarch slurry that gives the sauce that signature lacquered finish. A touch of freshly grated ginger is optional but highly recommended if you want a little warmth and brightness cutting through the sweetness. The whole process comes together in under ten minutes on the stovetop, so there's no reason to reach for a bottle ever again. Use it as a glaze while grilling, a dipping sauce at the table, or brush it over roasted vegetables for an easy weeknight upgrade. It keeps well in a sealed jar, making it just as useful for meal prep as it is for a last-minute dinner.
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Learn more →Ingredients
4 servings
- ¼ cup tamari
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp cold water
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Whisk together the tamari, mirin, sake, and sugar in a small saucepan until the sugar dissolves.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the liquid is steaming, about 2 minutes.
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